GAPS stock - the low down

I've been on the GAPS (Gut and Psychology) diet for more than a year now.  So by now I must have the art of stock making down pat.

As any new GAPS patient can tell you, in the beginning you feel completely overwhelmed by the requirements for the diet.  There are many do's and don'ts and on top of that you probably have to do extra things like detox baths.  And this comes at a time when you are probably very ill or caring for someone who is very ill and it all just seems too much.

My advice is to add new things to do at a pace of about one a week.  Get settled into that routine then tackle the next item.

So without further ado, my instructions and tips on making stock.   I make 3 litres of stock and 3 litres of soup in one go.  This is enough for one person for about a week.   I'm tired most of the time.  Making stock once a week is plenty.  I bought two big 3 litre bottels for storage.  Luckily I have quite a big fridge to fit them in.

Lets look at the pros and cons of the 3 methods of making stock.

Pressure cooker on the stove

This is the method I use.  We have a gas stove top and using a normal stock pot with an open flame for 8 hours is not an options.  Advantage: I can make stock and soup in about 3 hours.  Disadvantage:  I have to have 3 hours.

Slow cooker

Advantage - it needs hardly any attention and you're not going to burn the stock.  Disadvantage - you need at least 8 to 12 hours to prepare the stock.  I only have a small slow cooker and no more counter top space

Normal stock pot on the stove

Advantage - you can use any big pot.  It is cooked at a lower temperature and may retain more of the nutrients.  Disadvantage - you have a pot on the stove for 8 hours and with my poor memory I'll probably burn it.  Also takes at least 8 hours.

Making the stock in a pressure cooker

Place 2 kilograms of stock bones or a whole chicken in you pot.  Stock bones are bones with very little meat on.  They are the bones that are left after a butcher has left after preparing all the cuts of meat.  Add 6 liters of water, 1/4 cup of apple cider vinegar and 1 tablespoon of salt.  The apple cider vinegar helps to pull minerals from the bone.  Seal the pressure cooker and bring to pressure.  Let it cook for about an hour.  I put the whole pot in the washing basin, put a dish rag over the top and then release the pressure.  Sometimes with the steam that comes out some fat also escapes and this way it is contained in my washing basin.  Please be careful with the steam.

Fish out the bones and meat with a slotted spoon into a big bowl.  Pour 2/3rds of the stock into a 3 litre bottle and let cool.  Add another 2 litre of water to the stock left.  Now add your vegetables, a bit more salt and return the pot to the stove.  Once the pressure cooker is at pressure let it boil for about 20 min.

While the soup is busy, separate the meat from the bones.  I use the meat in other dishes or add it to the soup later.  Make sure to eat the collagen from the bones while it is still hot.  It is great for skin elasticity and joints.

I'll post some recipes for soups in the near future.